Did 3 Michelin starred restuarants within 2 weeks. Ramsay (3*) and Le Gavroche (2*) in London, and Cyrus (2*) in Bay Area. Conclusion - its the service that differentiate a 2 vs. 3*!
Ramsay was impeccable - they made you felt at ease and at home. Not stuffy at all. Interesting that they always started with asking "is this a special occasion" (wonder would some felt that's patronizing? Because certainly some might see a Ramsay meal as just par for the course!) and "whos hosting today" (so that they give the menu with the price to the right person).
The service is attentive but you dont felt rushed. The waiters are chatty if the guests look open to it, and they came only at the right moments. I was by myself and they sat me in a place in the middle where I can look at other guests and also the street outside. Then after a while, when I must started to look bored, they bought me a copy of the Ramsay cookbook to keep me entertained.
Food wise, the pigeon main dish was surprisingly good. The fois gras came with the perfect condiments of sweet dates. I felt there's too much desserts - there's a pre dessert, a dessert, petite fours, and chocolate. Actually there's so much that I felt I over-eaten after, which make the whole experience less enjoyable!
Le Garvoche's deco was a lot more formal. Its definitely "more French" (as seen in the lack of English in the menu!) and has less of those overly modern twist in their food. Its less over the top than Ramsay, almost more home-made. It used to be a 3* before 1993, and tons of great chefs incl Pierre White, Gordon Ramsay and Marcus Wareing worked in its kitchen before.
Food was as good - almost felt some are better - than Ramsay. The chesse Souffle was interesting. Fish was very well done. But service was not nearly as superb. Less attentive staff (perhaps because the place is 2x bigger), and service is slower in general.
Cyrus in Bay Area is totally different. Its set inside a boutique Chateau/Relais hotel. There isnt the European style service. The fast-talking American waiters almost confused me with their food introductions. But the caviar tray was OTT - in a great way; the molecular-cooking style condiments was fun and different. There're more interesting twists in food, and the service "caught up" and I enjoyed it - more the starters/mains than the desserts though.
Ramsay was impeccable - they made you felt at ease and at home. Not stuffy at all. Interesting that they always started with asking "is this a special occasion" (wonder would some felt that's patronizing? Because certainly some might see a Ramsay meal as just par for the course!) and "whos hosting today" (so that they give the menu with the price to the right person).
The service is attentive but you dont felt rushed. The waiters are chatty if the guests look open to it, and they came only at the right moments. I was by myself and they sat me in a place in the middle where I can look at other guests and also the street outside. Then after a while, when I must started to look bored, they bought me a copy of the Ramsay cookbook to keep me entertained.
Food wise, the pigeon main dish was surprisingly good. The fois gras came with the perfect condiments of sweet dates. I felt there's too much desserts - there's a pre dessert, a dessert, petite fours, and chocolate. Actually there's so much that I felt I over-eaten after, which make the whole experience less enjoyable!
Le Garvoche's deco was a lot more formal. Its definitely "more French" (as seen in the lack of English in the menu!) and has less of those overly modern twist in their food. Its less over the top than Ramsay, almost more home-made. It used to be a 3* before 1993, and tons of great chefs incl Pierre White, Gordon Ramsay and Marcus Wareing worked in its kitchen before.
Food was as good - almost felt some are better - than Ramsay. The chesse Souffle was interesting. Fish was very well done. But service was not nearly as superb. Less attentive staff (perhaps because the place is 2x bigger), and service is slower in general.
Cyrus in Bay Area is totally different. Its set inside a boutique Chateau/Relais hotel. There isnt the European style service. The fast-talking American waiters almost confused me with their food introductions. But the caviar tray was OTT - in a great way; the molecular-cooking style condiments was fun and different. There're more interesting twists in food, and the service "caught up" and I enjoyed it - more the starters/mains than the desserts though.
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